Creamy Vidalia Onion Soup

Ingredients

• 2 cups chicken broth 
• 3  egg yolk beaten
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 4 servings pepper black to taste
• 0.5 cup cup heavy whipping cream 
• 3 tablespoons butter 
• 1 cup milk 
• 1.5 teaspoons paprika 
• 0.1 tablespoon hot sauce hot
• 0.5 teaspoon salt 
• 4  onion thinly sliced

Equipment

• frying pan
• sauce pan

Directions

1. In a saucepan, melt butter or margarine over medium heat.
2. Add onions: saute until golden brown, about 10 minutes.
3. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
4. When onions are very tender, stir in milk and cream.
5. Heat through.
6. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan.
7. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce.
8. Serve hot, and garnish with chopped parsley.